Want to try out Kai Lightner’s delicious, plant protein-packed power bowl? He previewed it with us here on Instagram, then we updated it a bit, keeping all of the flavor, while making it as easy as possible for you to make!
Ingredients
Extra-firm tofu
Broccoli
Red cabbage
Chickpeas (garbanzo beans), drained and rinsed
Olive oil
Soy sauce
Garlic powder
Smoked paprika
Black pepper
Cornstarch (for crisping the tofu)
Sauce
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp lemon or lime juice
1 tsp olive oil
½ tsp garlic powder
1–2 tbsp water, as needed
Instructions
Press tofu for 10–15 minutes to remove excess moisture, then cut into cubes.
Toss tofu with a little olive oil, soy sauce, garlic powder, smoked paprika and black pepper. Coat lightly with cornstarch.
Pan-fry tofu over medium-high heat until golden and crisp on all sides.
Cook the broccoli as desired and thinly slice the red cabbage. Drain, rinse and season the chickpeas, then warm them if preferred.
Whisk the sauce ingredients together, adding water until the consistency is right.
Assemble tofu, broccoli, cabbage and chickpeas in a bowl. Drizzle with sauce and serve.
Note: Ingredient amounts and seasonings are flexible; adjust to taste!
